— Jennifer Sabatino manager of.

Bring 3 quarts water and salt to a boil in a medium 5 1/2 quart Dutch oven over high, stirring occasionally to dissolve salt.Add drained rice and cook, stirring occasionally, until water returns to a simmer and grains of rice have nearly doubled in size but remain firm, 5 to 7 minutes.

Drain rice in a fine mesh strainer, and rinse under cold water, stirring with a large spoon, about 45 seconds to stop the cooking; set aside.. Dry Dutch oven with a clean kitchen towel and heat over medium-low.Add oil and swirl to coat bottom of pot in oil.Add drained parboiled rice and spread it out in an even layer.

Using back a spoon, make eight indentations in rice and place 1 tomatillo half into each indentation, cut side up.Spoon beans with their liquid all over the rice.

Arrange short ribs in an even layer over rice mixture, and spoon chile sauce in an even layer all over.

Cover pot with a tight-fitting lid and cook over medium-low until you can hear sauce bubbling in pot (you'll have to put your ear close to the pot), about 15 minutes."If American oak is seasoned properly, the impact is much more subtle and elegant," says Keeler.. Oregon White Oak.

"Quite different from American Oak of the Midwest and East Coast, it has higher tannin levels and requires longer seasoning," says Keeler.Beyond the different species and forests, each step of the cooperage process impacts each barrel's final result and personality.

"Sun, rain, irrigation, and fungi all wash away harsh oak tannins," explains Keeler."The longer the oak is seasoned, the drier the oak is considered.